Malfouf Mehshi: Stuffed Cabbage Rolls
Prep Time 20 minutes
Cook Time 25 minutes
1 whole cabbage
4 cups water
6 lemons, juiced
1-2 tbsp dried mint
1 bulb garlic
1/3 cup extra virgin olive oil
1 tbsp salt
For the filling
500g fine lamb mince
1 cup (white) rice
1-2 tbsp Lebanese 7 spice blend (baharat)
1 tbsp ground pepper
1/2 tbsp salt
For the base
3-4 pieces lamb chops (chomp, thinly sliced)
Core and place cabbage in the multi-cooker and cover with water. Use the manual setting and switch to pressure cook method. Set a timer for 4 mins. Once prompted by machine, remove from water and strain.
Prepare leaves by removing one at a time and cutting out the middle stem, then cut in half. Set aside until needed.
To prepare the filling, place all the ingredients into a medium bowl and knead together until well combined.
To assemble, place about a tablespoon or a little more of filling and press into a straight line among the cut edge of the cabbage leaf. Roll once, then fold the sides in and continue to roll the cabbage leaf until you have a cigar shape. Continue with the rest of the leaves/filling.
Cover the base of the multicooker with a single layer of the lamb chops. Assemble stuffed cabbage, add the dried mint, lemon juice, garlic, salt, olive oil and water and swirl around to combine. Switch to manual mode on multicooker and set timer to pressure cook for 20 mins. When prompted, remove cabbage rolls and place on a serving platter. Serve with a dollop of Greek style yoghurt.